Author
Topic: Ideal temperatures on fermentation (Read 4530 times)

[EDIT: I didn't read the packet close enough. WYeast is not putting out contradictory information. I humbly apologize for the confusion ]

I'm finally getting around to my 2nd batch, and am using Denny's Favorite 50. The WYeast package it came in has on the package a range of 21-24 degrees C, but when I look on the WYeast website it says 15-21 degrees C. I'm assuming if I've been fermenting at the higher temps according to the package it won't make much of a difference, but I find the conflicting information odd given they are both from WYeastAdmittedly, the package looks like a generic WYeast package with "Denny's Favorite 50" stamped on it. I'm in Italy, so I assume there's a WYeast lab affiliate here in Europe somewhere. Would they have less accurate packaging procedures though?Since I'm a noobie, I don't know how big the margin of error is on certain things yet.

I'm sure Denny will chime in when he sees this, but in case you are in a rush . . . my notes on Brewtek CL-50, which is what Denny's Favorite is, say to ferment between 60-70F, so 15.5-21.1 F. It looks like the website is the best source of information in this case.

As far as I know they have dealers in various countries, but there is no European affiliate of Wyeast. If there is I'd love to hear about it.

I've used 1450 quite a bit and it ferments nicely at 65F which is about 18C. It has a slight lag but then takes off pretty good and finishes within a few days. I give it at least 14 days before I rack into the keg. I have even fermented in the low 60's with good success.

Geeze, do I feel foolish. When in doubt read the instructions. WYeast had no conflicting information. The higher temperature was the pitching temperature, then the last step "adjust to desired fermentation temperature."

Could that be why there is a green apple smell, because I am fermenting a bit higher? or is that just natural with Denny's Fav? (I pray I don't have bacteria).

The recipe is:50 g cracked crystal malt 100 g of cracked chocolate malt (both steeped 30 min at about 70° C in 1 gallon of water)added 2 more gallons of water after steeping and brought to boil1 can of coopers lager liquid malt kit (added at boil)1.5 kg (about 3 lbs) of light dry malt extract (added at boil)boil time of 20 min20 g Hallertaur Hersbrucker (added in last 10 min of boil)topped off to a total of 5 gallonsyeast: Denny’s Favorite 50OG was 1.060

Well, I heard back from Greg rather quickly - he said that they ship quite a bit of yeast to Europe, they have no affiliate lab there. He also said there was no packaging they use that had stickers on it - can you post a pic? I'll let him know about the instructions mix up though.

Well, I heard back from Greg rather quickly - he said that they ship quite a bit of yeast to Europe, they have no affiliate lab there. He also said there was no packaging they use that had stickers on it - can you post a pic? I'll let him know about the instructions mix up though.

No mix up in packaging. I failed to read ALL the instructions and confused the pitching temperature as the fermenting temperature. As I looked at the last line of the instructions, it said "adjust to desired fermentation temperature." Sorry for the confusion. There was actually no fermentation temperature listed on the package.

Denny, no, I didn't make a starter. Just let the smack pack swell for about 2 hours.